Franschhoek Life February/March 2021

It is not only the financial impact which is crippling but vines continue to grow 365 days a year and cellars only have so much space – indeed there is only a limited amount of warehouse space to store bottled wine. Nearly 400 million litres of wine are unsold as a result of these bans. This will take years to work through. Have a thought for the toll on the mental and financial health of owners, winemakers, vineyard staff, tasting room employees without work and those responsible for selling wine to restaurants and wine shops. At Holden Manz we have been running a programme of Zoom tastings with customers in our overseas markets in a bid to increase export demand. Nearer to home we have been offering a series of daily wine…

“The freshness of an early-morning walk through the vineyards, the activity on the farm and in the cellar as well as the energy and excitement of harvest-time lift my spirits and I believe, also those of local wine-making communities. Of course, it doesn’t help to make more wine when you can’t sell it, but for those who work in the vineyards and cellars, there is a joy to the harvest that, for a moment, transcends the marketing and sales dilemma”, says La Motte CEO, Hein Koegelenberg. According to La Motte Cellarmaster Edmund Terblanche, “The overall quality of the 2021 wine grape harvest is expected to be exceptional after a very good growing season with a cold and wet winter and relatively cool growing conditions. While the La Motte harvest will be predominantly…

The open-air picnic on the lush lawn surrounding The Manor, offered at R460 per basket, features a selection of local cheeses and charcuterie to start, accompanied by olives, pickles, nuts and hummus, with freshly-baked bread rolls. The main course is roasted baby chicken with caramelised new potatoes and a fresh and crisp salad. Enjoy a deliciously decadent chocolate brownie as dessert. The picnic basket serves two adults and includes a bottle of non-alcoholic sparkling wine. Alternatively, opt for a dreamy “journey of flavours” dinner inside The Manor, situated in our historic manor house, or on our stoep, on the evenings of Friday and Monday, 13 and 15 February, with the last seating at 18h00 (considering the current nationwide curfew of 21h00). On arrival, delight in some delicious bites to stir up your…

Smitten, the popular pop-up restaurant of Franschhoek Village Market fame, has found a permanent new home at The Yard, centrally located in the heart of Franschhoek town. Regional produce, seasonal ingredients and unpretentious food at affordable prices all form part of the daily dining experience at this unique bistro, deli, bakery and bar concept. To its creators, chef Chris Smit and his partner, Imraan Vagar, Smitten is intended as a love-letter to Franschhoek and its locals, who can expect to feel pampered and spoilt by its sumptuous interiors and delicious menu offerings that boast exceptional value for money. Smitten is open from 07h00 to 19h00, seven days a week. They offer hot and cold breakfasts, a diverse lunch offering and “Magic Hour” aperitifs and bite-size snacks from 16h00 in the summer…

Chris’s food passion stems from his youth with many happy hours spent among the simple, tasty delights of a farm-style kitchen. Family secrets in the form of tried-and-trusted recipes were passed down from his grandmother to his mother – and later to an utterly fascinated Chris. A culinary career was marked in his stars but counting international celebrities that he has since fed, is still a “pinch me” reality for Chris. After following the time-honoured path from waiter to general manager, Chris found himself at the Royal Malewane, where he catered for discerning guests from all over the world. The next major milestone in his career saw Chris being appointed as the executive chef at La Residence in the Franschhoek Valley. Some of the diners who have enjoyed his fare have included Elizabeth…

Born and raised in Harare, Zimbabwe, Munashe left home in 2014 at age 18 to do a Diploma in Electrical Engineering at Stellenbosch University in Cape Town. His first holiday job was at Grand Provence where his love affair with wine began. As a sommelier-in-training Munsahe interned at a number of excellent restaurants, notably at La Colombe with Joseph Dhafana, and in 2017 the South African Sommelier Association named him as one of the top ten best young sommeliers in South Africa. Starting as a runner at Grand Provence, he learnt fast and he cites Darren Badenhorst, (executive chef at The Restaurant at Grande Provence at the time), as one of his greatest mentors. In 2017, Munashe joined Badenhorst in his new venture, as head wine sommelier. With an impressive pedigree…